The Chuck Wagon Chili dip is heavy on beef and beans, and the drinks are ready to fight. For liquid courage, there’s a Broken Spear with a Boston variation, and one Gladiator.
This recipe card is from the 2-in-1 International Recipe Card collection. Apertifs, Card 24 This card contains two drinks and one recipe. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA
2 jiggers port wine
1/2 jigger gin
1/2 jigger sweet red vermouth
1/3 jigger anisette liqueur
1 egg yolk
Beat egg yolk lightly. Add port wine, gin, vermouth, anisette, and ice. Shake vigorously and strain into cocktail glass. For a Boston Broken Spur, substitute 1 jigger triple sec for gin and anisette; omit egg yolk.
2/3 jigger gin
1/3 jigger Campari
1 1/2 teaspoons sambuca
Shake well with ice and strain into prechilled cocktail glass.
Chuck Wagon Chili Dip
- 3 tablespoons cooking oil
- 1 medium onion chopped
- 1 green pepper chopped
- 3/4 pound lean ground beef
- 1 clove garlic minced
- 4 tablespoons tomato paste
- 1 15- ounce can dark red kidney beans
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1/4 teaspoon liquid smoke
- 1 teaspoon salt
- 1/2 cup water
Heat oil in deep skillet. Saute onions and pepper until translucent. Remove with slotted spoon and set aside.
Crumble ground beef and brown with garlic in skillet.
Return onions and pepper to skillet. Add remaining ingredients and bring to gentle simmer.
Simmer covered, 30 minutes, stirring frequently and adding additional water if necessary to prevent mixture from sticking to skillet.
Serve warm in earthenware bowl with corn chips or barbecued potato chips.
Sour Cream Chili Dip Prepare as above; when chili is fully cooked fold in 1 cup dairy sour cream. Serve warm or chilled.
Fiery Chili Dip Double amounts of cumin and cayenne pepper for tongue-tingling dip.